Four Cheese Ravioli With Ricotta, Mozzarella, Parmesan & Romano Cheeses, Four Cheese

Short Description

Buitoni Four Cheese RavioliDough: Durum Flour (Semolina, Durum Wheat Flour), Eggs, Water. Filling: Romano Cheese Made from Cow's Milk (Cultured Pasteurized Milk, Salt, Enzymes), Wheat Flour, Water, Canola Oil, Low-Moisture Part-Skim Mozzarella Cheese (Cultured Part-Skim Milk, Salt, Enzymes), Ricotta Cheese (Whey, Milk, Cream, Vinegar, Salt), Parmesan Cheese (Cultured Milk, Salt, Enzymes), Enzyme Modified Cheddar Cheese Paste (Cheddar Cheese [Cultured Milk, Salt, Enzymes], Water, Salt, Butter [Cream, Salt], Enzymes), Salt, Onion Powder, Yeast, Cream Powder, Sugar, Spice, Natural Flavor, Sunflower Oil.Buitoni Four Cheese Ravioli. With Ricotta, Mozzarella, Parmesan & Romano Cheeses. Only The Finest Ingredients. Made Fresh Quality. Est. 1827. Toss With: A Drizzle of Olive Oil. Per 1 Cup Serving: 290 Calories. 3.5g Sat Fat, 18% DV. 570mg Sodium, 24% DV. 11g Protein, 21% DV. Calcium 15% DV. Ready In 7 Minutes. Net Wt 20 oz (1 lc 4 oz) 567g. Directions Follow these instructions for the best quality & food safety.Cooking Instructions:1. Open package and add pasta with 1 tablespoon olive oil to 5 quarts boiling water.2. Reduce heat and boil gently for 7 minutes, stir frequently.3. Drain water and serve with Buitoni sauce.May be frozen up to one month. If frozen, cook using instructions above.Ensure product reaches internal temperature of 160°F.Cook thoroughly.Must be kept refrigerated. Warnings Contains: Egg, Wheat, Milk Ingredients.

Long Description